Appetizers / Soups / Salads

Leek and Potato Soup with Andouille Sausage takes several minutes to prepare.

Leek and Potato Soup with Andouille Sausage takes several minutes to cook.

Leek and Potato Soup with Andouille Sausage makes 14 servings.

The ingredients for Leek and Potato Soup with Andouille Sausage are:

2 large Leeks, (white and light green parts only) in half moons
1 tbsp Extra Virgin Olive Oil
1 onion, chopped
3 clove Garlic
24 oz bag Honey Gold Potato
8 cups Chicken broth
1 tsp ground Thyme
1 tsp Sea Salt
1 tsp ground Black Pepper
1/3 cup Lite Sour Cream
Fresh Chives, chopped
6 links Aidell's Andouille Chicken Sausage, sliced

Here is how you make Leek and Potato Soup with Andouille Sausage:

Remove leek stems and cut leeks in half length wise. Rinse to remove dirt. Slice leeks into ? inch half rounds. Heat oil in medium sized heavy bottom pot or dutch oven, over medium heat. Add leeks and saut? 3-4 minutes and add onion.Continue saut?ing for 5 minutes until tender. Add garlic and saut? for 3 more minutes.Add potatoes, stock and thyme. Bring to a boil, turn heat to low and simmer for 15 minites, until potatoes are tender.Add salt and pepper.Blend with emersion blender.Bring to a simmer over low heat, and stir in sour cream.Saute sausage and add to soup.Serve with fresh chives.Serving Size: 14 1-cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user MICRONERDCHICK.

The nutritional information for Leek and Potato Soup with Andouille Sausage is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 136.5

• Total Fat: 5.8 g
• Cholesterol: 43.3 mg
• Sodium: 1,023.6 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 1.6 g
• Protein: 8.0 g